With its nutty taste and creamy texture, this Lebanese dip is very healthy and it even won the vote of some reluctant eggplant eaters in my household.
Current Rating: 4.00
From: 5 votes
Ingredients
1 large eggplant
2 small garlic cloves
Juice of 1 lemon
1 tbsp tahini
1 tbsp olive oil
1 tbsp Parsley, chopped
Chilli powder
Salt and pepper
Directions
Preheat the oven to 160 degrees Celsius fan forced.
Prick the eggplant with a fork in several places and put it in the oven for about 45 minutes, or until the flesh is soft. You can check this by sticking a skewer through the eggplant.
Once cooked, remove the eggplant from the oven and let it sit for a few minutes until cool enough to handle.
Cut the eggplant down the middle, spoon the flesh out and transfer it to the bowl of a food processor.
Add the garlic, lemon juice, tahina, olive oil, parsley and season with the chilli, salt and pepper to taste.
Process until you obtain a smooth paste. Check on the seasoning and transfer to a bowl. Serve the baba-ghanoush at room temperature with flat bread and olives.
Recipe By Tatiana, Flavoursome Delights
Preperation time:
Yield: 1 bowl
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